-Toast 1/3 cup walnut halves in 1 tsp butter over low-ish heat until lightly browned.

-Trim the top and bottom off of 1 fennel bulb. Cut in half lengthwise and slice very thinly.

-Core 2 Bartlett pears and slice them very thinly (you can also peel them if you like).

-Juice 1 lemon.

-In a large bowl, toss fennel and pear with 1 TBS of the lemon juice.

-Whisk 3 TBS walnut oil, the remaining lemon juice and ½ tsp salt to combine.

-Arrange fennel and pears on 4 to 6 plates and drizzle each plate with dressing.

-Sprinkle walnuts on top and serve immediately.